cut up turkey video

To get best value, flavour and utility from a turkey-don't cook it all at once. Remove the breast meat on the bone to make a 'crown roast', and use the remaining raw meat for other purposes and the carcasse for stock. This gives you way more choices than if you cook the whole bird at once-raw meat is much more versatile than cooked. Also, if you put a whole, large turkey in the oven, its difficult to get it all cooked just right-the wings, legs and exterior may be burned or dried out while the interior is undercooked producing a food poisoning hazard. Besides, who wants a mountain of cold and re-heated post-Christmas turkey?

For further ideas, see the Christmas section of the Botley Men's Cook Book, which I wrote and self published as a church extension fundraiser here in Botley, Hampshire. The last few unsold copies of the book have now been given away, but the text (although currently not the drawings) are freely available on my www.fruitwise.net web site.

Happy holidays, or as I prefer to say, MERRY CHRISTMAS adn a bright New Year!

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[bluzy25]

those black ends on the legs is that ammonia burn? It looks like it i would cut them off

[stephenhayesuk]

@bluzy25 probabaly not ammonia burns as these were outdor reared birds form a reputable supplier, but cutthem off anyway!

[TrailerParkTrish]

You can also pressure can the meat and store the resulting meal sized portions in your pantry. You'll then be able to use them --at your convenience-- for quick and delicious meals through the next year and beyond. Though I must confess, our stash rarely lasts past March...lol

[stephenhayesuk]

@TrailerParkTrish Pressure canning sounds a great idea Trish, especially with these 20lb plus turkeys that are seen (ours is a modest 15lb). Canned ready meals lasting until March is a great improvement on what usually happens, too much to eat on 25th and 26th Dec, turkey curry on 27th Dec, turkey nausea on 28th Dec and give the leftovers to the dog or the dustbin on 29th! Thanks for the suggestion.

[enhui740]

Your video saved my life. My hubby asked me to part the turkey, but I never handled a turkey ever in my life. Thanks for making this nice video!

[ggmorvaj]

We use chicken & turkey fat.....I'm not kidding you, it's amazing for stir frying & frying potatoes,because it actually adds flavor. (Ive even used it in mashed potatoes instead of butter & it's excellent.)

I know it might seem strange(gross?) to some people but it's actually delicious.

Thanks for another excellent video!!!

Somehow this 1 escaped my notice & I only found it in February!

[ilovewatchingrawsd]

thank you!

[TrailerParkTrish]

@stephenhayesuk I find it tastes better after the canning process. If you try it, I doubt you'll ever have difficulties enjoying the entire bird, no matter how large it is. Use the bones to make stock and can or freeze that. From one turkey, we got 7 pints meat & 4 pints stock. Each pint provides two meals, for a total of 14 formal meals and several re-heats from the meat alone and you can imagine what can be done with the stock. We even save the solids from the strained stock for the dogs.

[MadBadVoodo]

★★★★★

[Teorispa]

Serving turkey in a non-conventional way (the whole thing) seems like a much better way to go about it. Not so thrilled about the way the bird is usually served, actually. Seems as though you're slowly broadcasting, so to speak, the Botley Men's Cook Book on YouTube. I can think of worse ways to spend 8 minutes a day!